Best Egg Tart Recipe Christine

Fill each empty pastry shell up to 70.

Best egg tart recipe christine. 1 cups water. Whisk egg with evaporated milk. 25 2 inch unbaked tart shells. Filter the milk liquid twice to remove impurities.

Bake the egg tarts until the filling puffs up into a dome shape about 30 minutes. Preheat the oven to 450 degrees f 230 degrees c. Combine the white sugar and water in a medium saucepan and bring to a boil. Carefully pour egg mixture into each tart shell.

The ingredient list now reflects the servings specified. For the pastry in a large bowl sift flour sugar and salt. Preheat oven to 200c. The portuguese egg tart eventually made its way to hong kong where it was influenced by british custard tarts which are a bit more glassy and smooth.

Add all ingredients to shopping list. Place the egg tarts into the oven then immediately reduce the temperature to 350 degrees. Strain the eggs through a sieve and whisk into the sugar mixture. Add sugar into hot water mix until completely dissolved.

Add the milk and syrup to the egg. Ah the sweet sweet taste of colonial expansion. Position rack in lower third. Original recipe yields 12 servings.

On a lightly floured surface trim the ends of the dough to make sure they re even then cut the log into thirty inch slices. Then add softened butter. Bring the mixture together with your hands careful not to knead the pastry dough too much or you will make the pastry tough. Pour in sugar water.

Filling melt the sugar with water to make a simple syrup. Beat the eggs for a minute. Place each slice into the cavity of an egg tart mold or muffin. Pour the egg filling into the tart tins until they are about 80 full.

Sift egg mixture to get rid of any foam into a tea pot. Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. 3 in diameter and 1 deep is best. Cook until the sugar is dissolved remove from heat and cool to room temperature.